How to Make Chia Pudding

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berry compote with chia pudding a fresh strawberry and fresh mint

Welcome to your new favorite snack: chia pudding!

Just 4 ingredients & 1 bowl required for this delicious, nutritious, and versatile recipe. Let us show you how it’s done!

Origins of Chia Seeds

Chia seeds may be popular these days, but they’ve actually been around for a very long time!

It’s believed that they are native to Mexico and Central America and were used by Aztecs as far back as 3500 BC. Chia seeds were also grown and used by Mayans and the Teotihuacan and Toltec people of Mexico. Mayans valued the seeds as a source of strength and consumed them before battle (source).

Health Benefits

  • Rich in fiber, antioxidants, calcium, phosphorous, and magnesium
  • Excellent source of essential fatty acids, including alpha-linolenic acid which is an important anti-inflammatory fat known as “the plant omega-3”
  • May provide therapeutic benefit for certain cardiovascular, immune, and digestive conditions (see more here)

More Chia Seed Pudding Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

How to Make Chia Pudding

Creamy, thick chia pudding that’s easy to make, nutritious, and so delicious! Just 4 ingredients required for this tasty breakfast, snack, or dessert!
Author Minimalist Baker
Print
Short glass filled with fruit compote and Chia Pudding topped with a strawberry and mint leaves
4.91 from 54 votes
Prep Time 6 hours 5 minutes
Total Time 6 hours 5 minutes
Servings 4 (1/2-cup servings)
Course Breakfast, Snack
Cuisine Gluten-Free, Latin-Inspired, Vegan
Freezer Friendly No
Does it keep? 5 Days

Ingredients

CHIA PUDDING

  • 1 1/2 cups dairy-free milk (we used DIY coconut – use creamier milks for creamier, thicker pudding, such as full fat coconut and cashew)
  • 1/2 cup chia seeds
  • 1-2 Tbsp maple syrup (more or less to taste)
  • 1 tsp vanilla extract

FOR SERVING optional

Instructions

  • To a mixing bowl add dairy free milk, chia seeds, maple syrup (to taste), and vanilla. Whisk to combine.
  • Cover and refrigerate overnight (or at least 6 hours). The chia pudding should be thick and creamy. If not, add more chia seeds, stir, and refrigerate for another hour or so.
  • Enjoy as is, or layer with compote or fresh fruit! Will keep covered in the refrigerator up to 5 days.

Video

Notes

*Nutrition information is a rough estimate calculated with light coconut milk, maple syrup, and without additional toppings / garnishes.
*For more flavor ideas, check out our Chocolate Chia Seed Pudding and PB&J Chia Seed Pudding!

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 164 Carbohydrates: 12.4 g Protein: 3.3 g Fat: 11.8 g Saturated Fat: 5.3 g Polyunsaturated Fat: 4.73 g Monounsaturated Fat: 0.46 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 10 mg Potassium: 93 mg Fiber: 6.9 g Sugar: 3.3 g Vitamin A: 8.8 IU Vitamin C: 0.32 mg Calcium: 131.34 mg Iron: 3.29 mg

Reader Interactions

Comments

  1. Azzy says

    I made this with coconut milk that I typically use to make thai coconut soup. It was so thick and hard like butter overnight???? I was hoping it would be more like pudding or what I usually pay for at these acai/chia bowl places. Was there a different kind of coconut I’m to get?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Azzy, it sounds like that brand of coconut milk had a higher fat content and/or no emulsifiers causing it to harden in the fridge. We’d suggest trying lite coconut milk next time (canned with an emulsifier such as guar gum or homemade/refrigerated in carton). Hope that helps!

  2. Barbara McFarland says

    I love chia but plain unsoaked has an unfortunate side effect for me, lots of urgent bathroom visits, does this change when it is soaked overnight?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Barbara, soaked may be easier to digest, but we’re not sure how it will impact you. Sorry!

        • Wendy says

          Last night while in bed I decided to Google Chia Seeds, came across this Recipe. Hopped out of bed and excited to say I found Chia Seeds in the Cupboard. The only Milk I have is Lactose Free, today I’ll grab another to try (eg Coconut or Cashew). This morning I was ever so happy when I opened the fridge to see my product I put together worked yay yay yay (after giving it a good stir), consistency is pretty good.

          Thank you so much for an easy Recipe. Can’t wait to take it with me today to enjoy at work for Morning Tea.

    • Chinelle says

      Hi Barbara,

      I also had a problem with unsoaked chia seeds, made me really bloated. Found I had to either cook with them or soak them in a liquid. So over night chia pudding is perfect for me.
      Love this and all your vegan recipes

  3. Maryam says

    First of all, thank you for all of your recipes. I regularly search for them when I want to make something new.
    This recipe in particular is sooo easy. I use one can of reduced fat coconut milk, mix in agave or maple syrup (depending on what I have), add about a capful of vanilla extract, a capful of almond extract, and sprinkle some cardamom into the coconut milk. I stir, and then add the chia seeds and mix. I leave it overnight for breakfast the next day. It tastes amazing! Thank you. Hard to find good, fast, gluten free, vegan recipes, that don’t break the bank :).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for sharing, Maryam! We’re so glad you enjoy our recipes! xo

      • Jano says

        Yum! I tripped across you website with much enthusiasm. I went rogue & made this with soy milk, half an avocado, 2T cocoa powder, vanilla extract & a few dates -all in food processor- then stirred in chia. Seriously addicting result. 😋

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thanks so much for the lovely review, Dee. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Shae says

        Replaced vanilla with some fresh pumpkin puree I had leftover from making a pie, added cinnamon, nutmeg, ginger, and cloves.

        Pumpkin spice chia pudding! So good!

  4. Chef Beansy says

    We’re going to make this now for dessert later since we have some fresh strawberries & blueberries. Perhaps a small drizzle of greek honey to the top in lieu of the maple syrup? This is a nice way to have a treat or dessert without all of the carbs and fat.

  5. Alejandra says

    This is delicious!! My toddlers love it with fresh fruit, thank you! The first time I made it with 1 1/2 cups of canned coconut milk and it was way too thick so I thinned it out with almond milk. The second time I made it with 1cup canned coconut milk and 1 1/2cup almond milk and it was the perfect consistency!

  6. Jan says

    Loved this with mashed banana, a pinch of salt, and coconut milk. I blended the milk and banana, added the syrup and vanilla, and stirred in the chia seeds. Layered over fresh strawberries all night, woke up to a delightful breakfast.

  7. Jaya Loungani says

    Hey I made it in skimmed milk and refrigerate it for 12 hours. Yet the consistency was way thin as in watery. I wonder why was that so … shouldn’t chia seeds have thickened

  8. Cam says

    I made this with skimmed milk. Came out okay but way too thick for my liking. Added another cup of milk after it had sat for a night in the fridge and was much happier with the consistency. Next time would reduce the chia seeds by 1/2 or 1/3. Tasty though!

  9. Jenny says

    Great recipe! I do have a question about coconut milk. I used the clean canned version that had no gums so i heated it a bit to melt the coconut cream at the top. After making this, there was a layer of coconut cream at the top of the chia pudding that made it hard to stir in. What’s the best way to get rid of it?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, maybe next time try adding the coconut milk to a blender first. Otherwise, we’d recommend another brand of coconut milk that is more creamy.

    • Alyssa says

      I always use full-fat, additive-free coconut milk for mine, and make it at least once a week. (Because yum!) I vigorously shake the can before opening, pour a cup’s worth right into a mason jar, add 1/4 cup chia seeds and let them settle in for a min while I grab the other mix-in’s. Stir it up, add vanilla, my desired spices, 2 scoops of collagen, & a little blackstrap molasses, then give it another good stir. After capping, everything gets a good shake, shake, shake before going in the fridge overnight. Works every time, but it did take me a few tries before that was the case. Hope that helps! :)

  10. taylor says

    Absolutely delish! I used unsweetened vanilla almond milk and honey instead of maple syrup. It started forming the consistency in about 15 minutes. Per another review, since I used almond milk which is thinner, I whisked for about 3-4 minutes and slowly added the seeds during that time.

    • Tania Hodder says

      This was sooo delicious! We made this overnight for breakfast this morning using 1 1/2 cups unsweetened oat milk, 1/2 cup chia seeds + added an extra tablespoon later on to make it a bit thicker. Also used 2 tablespoons maple syrup and 1 heaped teaspoon of vanilla bean paste. Layered the pudding on top of some fresh peach slices in some nice glasses and generously sprinkled roasted almond bits on top with a little drizzle of maple syrup to finish. So so good!! Thank you for sharing. This was a hit in our house and it’s on the menu again tomorrow. :D

  11. Veena Achar says

    We hav made this several times and I keep forgetting to comment. The last time was yesterday in London. so easy to do and I added a teaspoon of cocoa powder while whisking. Poured into individual bowls and set in fridge al day. Had with crushed pistachios on top (just a few). Sometimes we have it with cut pieces of cashew and raisns that have been roasted with one drop of coconut oil (to Indianize this dessert) and that is great too. it is YUMMY with sliced ripe mango – IF I add fruit,I like to make sure the fruit is sweet before I add it to this dessert

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love the additions, Veena! Thanks for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  12. Carol says

    I made this the other day. It was quite good!
    1. I used a combination of skimmed milk and a couple tablespoons of heavy cream (what I had in the house) rather than vegan stuff.
    2. I read the comments above and also stirred it up after it was set a bit. If you don’t do that, it can come out quite lumpy. Still tastes good, but be mindful of the texture.
    3. This is just SO easy and tasty! I will make it again and use it as a base for fruited desserts.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Carol! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

    • Olga says

      Thanks , I made it too! With a can of coconut milk, i beat it a little with hand held mixer! Such a difference! I had some blueberries, that i heated up without sugar on frying pan and layered it with pudding, good!

  13. Debbie says

    Made this recipe because I love chia pudding. Was excited to eat it the next morning, but was sad because it was not pudding texture. It is way to thick with that many chia seeds. Next time I will only use 1/4 cup of chia instead of 1/2 cup. But the flavor is very good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the feedback, Debbie! We wonder if maybe your chia seeds were extra fresh and absorbent =)

  14. Sarah M says

    Have you used coconut milk beverage in this recipe like in a carton in the fridge section of the grocery store, or the solid coconut milk in a can on the shelves? I am confused about that bit because I want to make this soon!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can totally use carton milk! It just won’t be as creamy as canned. But yes, both work!

  15. Kelsey says

    I used almond milk and mine did not turn out at all :( very watery and the chia seeds are clumped together. Any tips or tricks?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelsey, try giving them another stir and letting it sit a bit longer. It sounds like the chia seeds had trouble soaking up the liquid. Perhaps they were old?

      • Mara says

        Hi, with almond milk i find that chia pudding requires extra attention in the first few minutes. I mix everything together, then mix again every 30 seconds or so for a 2-3 minutes. I hope this works for others, too.

  16. Bonnie Roberts says

    I love this recipe. Didn’t change anything but might of spilt a little extra vanilla! I’m trying to get off sweets and this is recipe is helping so much! When I make the chocolate chai pudding, I put banana and chopped toasted almonds on top. Taste like a banana split! Great recipes!

  17. Bonnie Roberts says

    Are you sure the calories are correct? The calories are the same for you chocolate chai pudding. I love both recipes but doesn’t seem like they’d be the same amount of calories.

  18. Kyla says

    I doubled the recipe and I mixed my milk with 4 scoops of protein powder in my shaker bottle and then mixed in the chia and maple. It’s fantastic! The jam idea is brilliant; I usually add a dollop of strawberry jam and a bit of chocolate syrup. WOOOO!

    • Marie says

      I make chocolate Chia pudding by adding a couple of tablespoons of fair trade cocoa powder! I just put everything in the blender and then in the fridge in little glass jars. Works well and tastes yummy!
      Marisa

  19. Melissa says

    I have a TERRIBLE sweet tooth for anything creamy, and since my metabolism has slowed down tremendously as I’m getting older, I’ve been trying to find healthier substitutions, and THIS IS IT!!! FINALLY!!!!
    I used your milk/chia seeds ratio and vanilla extract , but instead of maple syrup, I added honey. Mixed in some strawberries and blueberries, and HOLY DELICIOUSNESS!!! This is the first time I haven’t gone back in the kitchen to look for junk to eat after trying a healthy desert!!
    I’ve already made more and portioned out to take to work (my sweet tooth is relentless, I’m telling you!), and even got my husband (he rejects anything that even looks healthy), liking it!!!
    THANK YOU FOR SHARING!!

  20. Judy Clark says

    Hi Dana, trying to lower cholesterol and bp so I’m trying to add more chia seeds to my diet. I made with a can of full fat Trader Joe’s coconut milk and 1 T maple syrup and the taste was just right. But next time I’ll make with almond milk because the consistency was very, very thick with canned coconut milk. I also made your compote using 2 cups of frozen blueberries and 2 T fresh orange juice (no added sugar) and that made this breakfast just about perfect!! Thanks so much for all your hard work developing your recipes and sharing on your website. You really have improved my life:)

    • Sophie says

      Hi Judy, I’m certainly no expert, but from our experience using the almond milk will also help a lot more with lowering your cholesterol. My husband had cholesterol issues and the dietitian said to avoid all coconut products. We didn’t avoid them, but we certainly used them a lot less and the addition of almond milk in his diet made a huge difference. His cholesterol is back to normal now. :)
      All the best! Xx

  21. Tami Bruni says

    I had this at a restaurant and was so excited to try it but mine turned out crunchier than I had – a bit disappointed but will try again – any ideas why the difference?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm- we wonder if the chia seeds weren’t fresh? Or there wasn’t enough liquid? They should soak up the liquid and lose any crunchiness.

  22. Libby says

    I made this as written, with the optional ingredients. I used canned low-fat coconut milk. For my tastes, the seed to liquid ratio was a little too high. I turned my container upside down and the contents didn’t even budge! For a creamier pudding, I would probably go with 1/3c chia seeds or maybe even less.

  23. CJ Julian says

    I used one can full fat organic coconut milk, 10 drops of stevia, 1 tsp organic pure vanilla and just a smidge over 1/2 cup organic chia. It turned out beautifully thick and rich. I didn’t eat this for breakfast (I don’t eat breakfast), but for dessert after dinner (I suppose this COULD gave been considered breakfast being as it’s the only meal I eat in a day). I put about 1/3 cup of the pudding each into several serving bowls and topped with whipped coconut cream

  24. Claire Harris says

    Is it possible to make it with Whole Milk? My sons won’t drink anything but whole milk, he needs the extra calories anyway.
    I guess I’ll just give it a try.

  25. Laurie says

    I made the recipe with almond milk and also added a dash of stevia, 1/2 cup frozen blueberries and an additional 1/4 cup chia seeds. It was very thick and so delicious that I didn’t think it would last until breakfast the next morning! This recipe is very versatile.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! Thanks for sharing, Laurie! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

    • Tshego says

      I use almond milk and frozen blueberries and bananas- no sugar! It is honestly very good. I surprisingly have more energy to go about my day. Next I am going to try barley. Wish me luck!

    • Dyanne McGrath says

      Add sliced almonds goji berries and hemp seeds … it’s amazing ! So chia seed pudding, a tbsp of collagen powder, 1/3 cup of Source yoghurt non fat in banana and pineapple flavour. Add your cut up fruit after you’ve mixed the chia seeds, collagen and yoghurt well… then add the hemp seeds sliced almonds and goji berries !!! Enjoy your healthy protein high fibre and great vitamins/antioxidants meal !

  26. Jessica says

    I just made this!! I’m diabetic so I used lite coconut milk, sugar free syrup (only 1tbsp) and a dash of truvia. It turned out amazing!! Topped it with sine fresh blueberries and raspberries :)

  27. Erika says

    This is one of my go-to easy healthy breakfasts for school days. Easier than making oatmeal because there’s no pot to clean.

  28. Miriam says

    I have been trying to find a chia pudding recipe that I ate at a buffet restaurant. This is it!! Love it! Thank you!

  29. Esther says

    I am diabetic, so honey or maple syrup is not an option to me. Is there suggestion. I would like to try this Chia pudding.

    Many thanks.

    Esther

  30. Susan R Abramowitz says

    I’m looking forward to making this!! A neighbor gave me a jar she had made with PAPAYA and almond milk. She added a spoonful of granola and a drop of raw honey when she gave it to me. AMAZING!!
    ???

  31. Shakura says

    As I did not have maple syrup and vanilla extract, I used raw sugar and cinnamon.

    I recommend to buy maple syrup instead of eating it with raw sugar haha.

    Easy recipe nonetheless and tasty!

  32. Cherie says

    Hi! I love chia pudding and make it often. My favorite is with canned coconut milk, cacao, cinnamon, dash of salt and some honey.

    A tip is to use a mason jar, add milk and spices and any powders, add chia seeds last.
    Put on the lid and shake it like you mean it for at least 2 minutes. Then refrigerate.
    This eliminates use of bowl and whisk.

    If you prefer a blended creamy ending texture. You can blend after it’s set and firm the next day.

    I’m now a big fan of the vanilla chia pudding, especially with berry purée or compote!

    Thank you so much for all the terrific recipes and to the readers for sharing all the tips!

  33. Nicola Prontack says

    I just made this and it turned out wonderfully! I used a can of lite coconut milk and added some extra silk brand coconut milk (the carton kind). I also didn’t have any maple syrup on hand so I stirred in a teaspoon of coconut sugar instead. I love the coconutty flavour of this pudding. On top I used frozen blueberries, shredded coconut and a bit more carton coconut milk. So tasty!

  34. Laurie O'Neil says

    Hi there, I made this and unfortunately it didn’t not come together. The chia seeds all settled to the bottom of the bowl. I used almond milk?? Also, I used a pretty large bowl, could this be why? Maybe it needs a smaller vessel to gel?

    Thanks so much!
    Laurie

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laurie, it sounds like it could have used an additional stir or perhaps a different container- though we don’t think that would make much difference. Next time, try stirring again after letting it sit in the fridge for 30 minutes. Hope that helps!

      • Laurie O'Neil says

        Ah ok.. I did stir well initially but all the chia seeds were at the bottom of the bowl when I checked the next morning so the second stir sounds like that could do the trick!

        Thanks so much!

        • Sarah says

          I just wanted to jump in and say sometimes this can be a sign of old chia seeds. They should start to gel and thicken up within 15 minutes. If they aren’t, your chia seeds are probably not fresh enough. I went through several failed attempts using bulk seeds before switching to a smaller, sealed bag and the difference was huge!

        • Saghar Barakat says

          Hi. if you added milk to the chia seeds instead of adding the chia seeds to the milk this happens.
          first pour milk in the bowl then add chia seeds!

  35. Thegirlwholikestoeat says

    Delicious and so easy! I’ve been adding fruit and cocao nibs, reading through the comments I see that several ppl have made with coconut milk, can’t wait to try! Thank you for a great recipe:)

  36. Jonathan says

    I’m going to try this in my instant pot on 30 min high pressure. I’m using pandas extract instead of vanilla.

  37. Kathy says

    My go-to breakfast! I alternate between pure NY maple syrup (what I grew up with) and organic honey, then use toppings of various nuts and fresh fruits. Keeps it fresh and yummy each time!!

  38. Sylvia says

    This is my “go to” breakfast lately! I love it with slivered almonds, strawberries, blueberries, coconut flakes, a dash of maple syrup and almond milk. Delish!

      • Naomi says

        Love this recipe! As I live on a boat, we stay away from glass so I use a ziploc bag and squish it periodically in the fridge. Apparently my chia seeds I buy are super fresh and I use extra coconut milk, a whole quart to one cup seeds. Next I want to try using the ground chia seeds and carob.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks so much for the lovely review and sharing your tricks, Naomi. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  39. Marla Heffernan says

    I’ve made this recipe several times and I absolutely love it and so does the family. For increasing the quantity I just try to remember the ratio 3:1…3 parts liquid to 1 parts seeds…then just up the other ingredients accordingly. ☺

  40. Steph says

    This was tasty! I grinded the chia seeds first and then mixed it with hazelnut milk. I added cocoa powder and maca powder. Actually didn’t need sweetener and I definitely have a sweet tooth!

  41. Pamela Carter says

    I just had this for breakfast and I absolutely love Chia pudding!
    I am going to try using something I found at Costco called Pic Nik coffee creamer.It has zero carbs,MCT oil and grass fed Butter-Whey. (And maybe a touch of cinnamon) Anxious to see how it will taste.
    Thanks you for this recipe.

  42. Jill Brice says

    This is the best recipe ever!! I have often thought I’d like to try chia pudding but it wasn’t until I found this easy recipe that I was going to “give it a go” – it so easy to make and so tasty and filling, a little goes a long way.
    I use 1 x 400ml can of coconut milk, 2 T Maple syrup and 1t vanilla extract – whisk to combine and place in the fridge. It has turned out the same yummy way each time I’ve made it – 3 times so far in 2 weeks ;)

  43. Suzanne says

    I made this and I am late to the Chia seed craze. The flavour is awesome with the milk and vanilla. This will be a staple.

  44. Rebeca Schiller says

    Hi I came across this recipe and can’t wait to try it for Christmas. Thank you! Also what’s the song you used for the soundtrack for the video?

  45. Siona says

    Hello!

    I recently discovered chia pudding and love it so much! I am going to try it out soon. I am wondering whether honey would work instead of maple syrup?

    Thank you for posting this recipe!

  46. Sherry says

    Ahhh, just used a whisk and mashed up the chia seeds in a mixing bowl and I think I may have salvaged it–we’ll see how this turns out but don’t think I’ll ever use the blender again as the chia’s were in a large clump on the bottom and I had to scrape them all out–it was kind of a pain. Experimentation it is!

  47. Sherry says

    OMG!!!! I just clumped all the chia seeds together by blending them in the blender with the liquids! This is a total mess now and I think I wasted all the milk and chia seeds–and I doubled the recipe. :(

  48. Andrea says

    Ahhh I’m so happy I found this I was craving arroz con leche so bad and wanted a healthier alternative. I made your recipe but added a cinnamon stick. So tasty honestly. Thank you!

  49. Patty says

    I made this with Whole Foods vanilla almond milk. I was afraid of the pudding being too runny so I added more chia seeds to start and it was too thick, I just whisked in more milk and it was fine. I paired it with some mashed peaches with agave syrup. Next time I’ll try coconut milk because mine wasn’t as light in color as yours but it tasted delicious!

  50. Sherry says

    Hmmm, I used Almond Breeze milk and the proper measurements above withOUT the maple syrup and I had all the chia seeds lumped together on the bottom not well distributed thruout the milk and then a layer of milkiness on the top. Cannot figure what went wrong….

    • Charlotte says

      I’ve had that happen before, just once, and I learned that it’s important to stir or shake numerous times before refrigerating overnight to really distribute the chia seeds. The other secret I’ve found that works best for me, is to blend the liquid ingredients together first and then add the chia seeds to the blender and blend on the lowest possible setting or pulse them until they are well distributed. Hope that helps!

    • Anne says

      I had the same thing happen before. This time I put the jar with the coconut milk (from a can) in a pot containing water on the stove until it was lukewarm/warm. Then added salt, agave sirup and at last the chia seeds. Stirred it up with a whisk (didn’t have a tight lid for the jar…) My seeds are definitely not fresh and bought in bulk, but it turned out really well, not lumps at all.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Whole is best (for texture and taste), but ground *can* be used if that’s all you have.

  51. Nancy Simoneau says

    This was so good! Best chia pudding I have made. I also made the compote and used raspberries. Great recipe that I know I will be using over and over for meal prep. I put mine into 4 small mason jars after it was set.

  52. Marcelino Cork says

    It’s a pity you don’t have a donate button! I’d most certainly donate to this brilliant blog! I suppose for now i’ll settle for bookmarking and adding your RSS feed to my Google account. I look forward to fresh updates and will talk about this blog with my Facebook group. Chat soon!

  53. Liat Malka Baron says

    Hello Dana, would you mind sharing the recommended amount per serving once the pudding is ready? which size of cups are best to use? many thanks for your lovely work!

  54. Liat Malka Baron says

    Hi Dana. Thank you for all the lovely recipes! Can you please note for how many servings precisely is this recipe? I thought it was for 4 but I don’t see it is noted anymore anywhere.

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